Orange curd is a creamy dessert spread used for topping and filling desserts of all kinds. It’s like adding a bit of sunshine to your table! Orange curd is a beautiful addition to your kitchen repertoire! Not as tangy as its lemon cousin, this orange version is more subtle a bit sweeter in flavour. The preparation is similar to making custard—eggs and sugar are cooked with liquid (here it’s fresh squeezed orange juice) until thick. The main difference between curd and custard is the addition of butter. Butter adds silky richness to fruit curd. Blurring the line between breakfast, brunch, and ..read more

This easy to make gluten free vegan millet bread is made with a base of millet, arrowroot, and plenty of seeds. It’s a great GF multigrain loaf for everyday. Photography by Sophie MacKenzie. It’s so tricky to find a really good gluten-free vegan bread – especially one that’s high in fibre, with plenty of whole grains. Our version is packed with a variety of seeds, plus whole grain millet and quinoa flour. These heartier flours balance out the textural dream team of gluten free breads, arrowroot and tapioca. Those very starchy flours, or powders, are what give the bread a texture that’s very s ..read more

Apple blackberry crisp is a simple, and delicious way to say hello to autumn! It’s a hearty, comforting dessert for cooler weather. Photography by Sophie MacKenzie. Summer has faded, with fall sneaking in quickly. Who else is ready for cozy sweaters, apple picking, and comfort food? When chillier days arrive we are more than ready to turn our ovens on, getting back to simple, hearty dishes. And when we’re craving something sweet and easy to make? Fruit crisps are the answer! They’re a great way to use up of any leftover fruit kicking around the fridge. Blackberry apple crisp is a beautiful, g ..read more

Loaded with seeds, this maple hemp granola is packed with plant-based protein. Great with milk, yogurt and berries, or as a snack! Because they’re high in vitamins and healthy fat, we love adding hemp hearts to homemade granola! They’re slightly chewy, with a mild nutty taste, and chock-full of protein. This maple hemp granola, made with olive oil and maple syrup, is refined sugar-free and vegan. Enjoy it plain with dairy or non-dairy milk, sprinkled on a smoothie bowl, or topped with yogurt and frozen berries! [feast_advanced_jump_to] ?Why You’ll Love This Recipe ✔️ It’s made in one bowl, so ..read more

This roasted red pepper dip uses eggplant for extra creaminess and fresno chili for heat. It’s sure to be a hit at your next get together! This recipe combines the creamy texture of eggplant, smoky flavour of roasted red pepper, low pungent sweetness of roasted garlic, and mellow fire of fresno chili to make a full-flavored, simple-to-make dip perfect for serving with flatbread, crackers, on sandwiches, or any other place your palate craves a little zing. To make this dip you need four cloves of roasted garlic, as well as some of the oil the garlic is cooked in, so be sure not to throw away y ..read more

This easy chickpea salad sandwich recipe is a delicious vegetarian spin on tuna salad. Made with pantry-staple ingredients it’s sure to become a go-to meal! Whether you’ve heard it called chickpea tuna salad, chickpea chicken salad, or no tuna tuna salad, sandwich lovers rejoice! This easy chickpea salad sandwich is about to become your new favourite lunch. We start with canned chickpeas, zesty mustard, and creamy homemade whole egg mayonnaise. Next come the flavour bombs. Capers! Fresh herbs! Scallions! It all gets blended together into a chunky chickpea sandwich spread. Served between two s ..read more

With cornmeal and oat flour, this healthy-ish gluten free rhubarb cake is the essential spring dessert. It makes the perfect afternoon snack or cheeky breakfast. Photography by Alexandra Daum. If you only make one thing before the rhubarb is all gone this year, let it be this gluten free rhubarb cake, absolutely packed with rhubarb. It uses two easy flours, olive oil, and plenty of vanilla for an out-of-this-world flavour and moist, fruit-filled texture. There’s a hint of orange that plays off the rhubarb nicely. With the addition of cornmeal, it’s reminiscent of polenta cake in the best way ..read more

Chantilly cream is a sweetened whipped cream and a French specialty, commonly used to fill layer cakes such as a Classic Victoria Sponge. Photography by Sophie MacKenzie. Chantilly cream and whipped cream are often used synonymously, and the only difference is that Chantilly cream is always sweetened, and plain whipped might just be pure cream. This recipe is made with icing sugar and vanilla. Use this to fill cakes and cupcakes (like our butterfly cupcakes!), top pies and tarts, or simply serve with fresh berries. It’s a special addition to any dessert but ready in minutes. [feast_advanced_j ..read more

These gluten-free pumpkin breakfast cookies, made with dates, pumpkin purée, and plenty of spice, make a great autumn breakfast or snack. photography by Alexandra Daum It’s always nice to have a ready-made breakfast option already on hand for busy mornings, and these little cookies are all about fall. With our DIY cardamom pumpkin pie spice, homemade pumpkin puree, dates, and hazelnuts, we’ve packed every seasonal treat we could think of into one cookie! We added a little chocolate to this recipe (because everything tastes better when chocolate is involved and pumpkin breakfast cookies are no ..read more

This gluten-free Dutch baby will be a tasty addition to your brunch table! We like it topped with fresh strawberries and maple syrup. Photography by Sophie MacKenzie If you’re not familiar, a Dutch baby is essentially a big puffy oven pancake. Because this is a gluten-free variation, it tends to have a more custardy texture than a wheat flour version. Dutch Baby pancakes are most often served for breakfast or brunch, topped with fresh fruit and maple syrup. One thing we love about a Dutch baby is how quick and easy they are to make! Simply whip the ingredients in a blender, pour the batter in ..read more